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Thursday, January 17, 2013

No one will think about dieting when you serve these Mexican Baked Eggs!

(Day two with a hard cast on my broken arm, and although I'm slow at doing everything I'm hoping I'll get better at typing within a few days so I can share some brand new recipes again. Meanwhile, for A Month of Daily Phase One Recipes, here's one of my favorite Phase One breakfasts, first posted in 2009, and enjoyed many times since at my house!)

This dish started out as one of those recipe ideas that get stuck in my mind and simply don't go away until I've finally tried creating the recipe. For sure it was the Tuscan Baked Eggs I made last summer that got me thinking of eggs baked in tomato sauce but I have no idea what inspired me to try simmering the tomatoes with black beans and spicy green chiles. It turned out to be a keeper though (and not all my spontaneous recipes are a success, so I'm happy when they are!)

I love cilantro, but it was the spicy Anaheim chiles that made this really flavorful. I used canned green chiles, with just the right amount of spicy chile flavor. Canned Anaheims are called green chiles, but don't confuse them with jalapenos, which are smaller and much hotter.

Saute a chopped onion in olive oil, with just a bit of ground cumin and dried ancho chile pepper for extra flavor.

Then add canned black beans, canned tomatoes, and canned diced green chiles and let the mixture simmer about 20 minutes while you preheat the oven.

When the tomato-bean mixture is slightly thickened, put a thin layer of it in the bottom of each gratin dish.

Then very carefully break two eggs into each dish. I have the dishes on a cutting board so I can use it to carry them to the toaster oven.

Spoon more of the tomato-bean mixture around the eggs. (The dishes you see in the photo are 7 inches across. I only had two gratin dishes, so I filled them fairly full, but you could make five or six smaller individual dishes with 1 egg each, a large casserole with six eggs, or three gratin dishes with two eggs. A larger casserole with six eggs will need a slightly longer cooking time to get the eggs done.)

Bake at 450F/230C for five minutes, or until the egg is starting to set, but is still quite runny and wet-looking. Remove the dishes and turn the oven to broil.

Sprinkle the top of each dish with 1-2 T of grated cheese. I used a blend called Four Cheese Mexican blend.

Then put the dishes back under the broiler to finish cooking and melt the cheese, about 2-3 minutes more. Be sure to remove while the egg yolk is still soft.

I ate it like this, with some high-fiber whole wheat tortillas, and this was a delightful breakfast.

Preheat oven or toaster oven to 450F/230C. Spray either one large casserole dish, three medium gratin dishes, or six individual gratin dishes with olive oil or non-stick spray. Open black beans and drain into a colander placed in the sink, then rinse with cold water until no more foam appears. Let beans drain while you saute onions.

Heat olive oil in a small frying pan with deep sides and saute onions about 2 minutes. Add ground cumin and Ancho chile pepper and saute 2-3 minutes more. Add tomatoes with juice, drained beans, and diced green chiles to the pan with onions and let cook at very low simmer about 20 minutes, or until the mixture is slightly thickened.

Decide whether you're making one large casserole with 6 eggs, 3 medium casseroles with 2 eggs, or 6 individual casseroles with 1 egg, and spray dishes with olive oil or non-stick spray. Spoon a small amount of the tomato-bean mixture in the bottom of each dish (use about half the mixture.) Carefully break the eggs on top of the tomato-bean mixture. Spoon the rest of the mixture around eggs, avoiding the yolk.

Bake the casserole or gratins about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. (Edit, this will take longer in a large casserole dish.) Remove dish(es) and change oven or toaster oven to broil (Be careful not to burn yourself!) Sprinkle cheese over the top and put dish(es) back in close to the broiler for 2-3 minutes, or until the cheese has melted. Be sure to remove while egg yolk is still soft.

Serve hot, with whole wheat flour tortillas to dip into egg. Also good with salsa and sour cream served with it.

This dish alone would be great for any phase of the South Beach Diet, or any type of low-glycemic eating plan. Served with whole wheat tortillas, this would be phase 2 or 3 for South Beach.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't
have to count calories, carbs, points, or fat grams, but if you want
nutritional information for a recipe, I recommend entering the recipe
into Calorie Count, which will calculate it for you.

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This recipe was originally posted for Weekend Herb blogging, hosted by Cinzia from Cindystar.

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88 comments:

Now that's my idea of breakfast -- hearty and spicy, with both eggs and cheese. I'm going to try making this as a single larger dish when my vegetarian kids come to visit, as I'm always looking for recipes that satisfy the non-meat eaters as well as the meat eaters.

Elenka, glad you like the recipes, but you shouldn't need to copy and paste? Right after the recipe is a link for a Printer Friendly version (without photos or any of my blog sidebars or header, nothing but the text of that recipe.) You can bookmark that page or print out the recipe from there. Just wondered if you hadn't noticed that?

This looks great - I just put the ingredients on my shopping list, I'll make it for dinner tonight. We have crazy dinners so many nights, with kids doing various activities, this looks like something warm that will survive a few different meal times!

And I have to say your picture of the finished dish is quite beautiful. Thanks once again.

Thanks everyone, glad to hear people like it! Tom, the dish I used was 7 inches across. I could have made 3 of those with the amount of tomato-bean mixture I had but I only had two dishes, so I had to pile it in and I had a bit of the mixture left. (I just got some new gratin dishes that will be perfect next time though!)

Hi Kalyn, I saw this on Healthy Yum and hopped over straightaway. The colors are absolutely vibrant (congrats on the new camera!) and this dish sounds so simple and delicious to whip up! Can't wait to try it.

Hi Kalyn,Tried your recipe first time and love them. The casserole was a splash with the kids. Just a new taste instead of our usual Asian breakfast diets. Thanks so much - I will be checking on your blogs for more recipes.Rome

Hi! I have been searching for a slow cooker breakfast casserole which combines hash browns and Heinz baked beans (traditional English breakfast). I think this could be adapted to suit my needs. As I've promised to make breakfast for a bunch of people I wanted some back up. I think if I lay down the hash browns and layer up beans onions eggs and cheese that could work...? Could be pretty sloppy!! Kate

Wow, this is amazing. First time I made it pretty much according to the recipe. though with the addition of green peppers with the onions. I made the full amount of tomato bean mixture. But only used half with eggs following the recipe. The other half I ate over roasted Sweet Potato chunks, and again topped with cheese and cilantro, as well as avocado. I LOVED it BOTH ways.

Oh my goodness!! I must make this for the family soon! Maybe I can whip it up Christmas eve and bring over a little casserole dish to reheat in the morning. I'm sure my mom would appreciate the extra help =)

I'm Guatemalan, so I always have black beans on hand... thanks for this great (and quick) way to get a tasty, filling breakfast in using stuff I always happen to have around the house! My husband and I just had this and I feel like a million bucks. Perfect for Phase One!

This was delicious! A great dinner for the two of us; made in a medium sized casserole dish and we dug right in with tortillas & chips. Great with a bit of crunch added!Definitely a winner that will be made again - thanks for sharing!

Made this recipe this morning. One thing I've learn from following your recipes, Kalyn, is to add the spices while sauteing the onions. That really brings out the flavor. I didn't have any cilantro - - - again! It is planted in the garden but needs more time. I did however have an avocado that was at the peak of ripeness, so used that as a topping with sour cream. One question that has been niggling at the back of my mind though is why you often instruct to rinse canned beans. Is that for taste, or for South Beach?

Hi Cee Jay. Rinsing the canned beans removes some of the the extra starchiness that makes beans hard to digest for some people, and it also removes some of the salt. I don't think it makes a difference for South Beach though.

Just made this for a Saturday morning breakfast and it was soooo good. Served mine with a slice of Ezekiel sesame toast and half an avocado. Accidentally left the dish in the oven for too long so the egg wasn't as runny as I would have liked but it was still great. Planning to use the leftover bean/tomato mixture for taco salads. Thanks for the great recipe!

This is delicious! Made it this AM (w/o cilantro, but with the sour cream and salsa). Made the whole works, but separated it 3 ways. We lucked out and I cracked open two double yolkers! I cooked it a bit too long under the broiler so the yolks were well done, but it was still so good. I like the idea of saving the sauce and putting it over veggies. I've poached the eggs in he sauce (as per another comment), too. I love this recipe. Thanks, Kalyn, for helping me stay on my NY's resolution to lose weight. I look through your recipes often (and get your daily email).

Hi K I think you are about to become my new best blog friend. On Wednesday I committed to GI to encourage my daughter who is having infertility problems. She has my books so I need help to eat the right things will be following you thank you and hope your arm repairs soon

Made this today and it was delicious. I used a fresh jalapeño pepper. Once the mixture was cooked, I just shredded some fresh corijo cheese in then cracked the eggs into the pan, sprinkled with water and covered. I cooked on low for a few minutes until desired doneness of the egg. Tasted great and I didn't need to turn on the oven or dirty a second dish.

This is very similar to Shakshuka, which has more middle-eastern flavors, but I love the Mexican twist you put on it! A friend and I alternate making Sunday morning breakfast for each other (followed by Scrabble), and I'm going to try this next Sunday. But she hates cilantro...can you imagine? I guess that cilantro is a love or hate herb. And I have to get me some gratin dishes. Thanks Kalyn!

Green onion is a great suggestion, as a substitution for cilantro! Thank you for that. Apparently, some people are genetically predisposed to hate cilantro with a passion ....tastes like soap to them. Can't blame them, as I wouldn't like to eat something that tastes like soap. To me it tastes like fresh air, sunshine and all kinds of fresh goodness...

I made this on Sunday, and it was ABSOLUTELY DELICIOUS! Even my very picky friend said it was tasty - a great compliment coming from her.

The method of baking at 450 until the eggs looked like the picture you provided, then finishing with the cheese under the broiler worked perfectly. (I've tried baked eggs a number of times, and always end up with solid yolks).

I made this for dinner tonight and loved it! I used a seasoned (onion, garlic, cumin, salt, pepper) black/pinto combo I had previously made in the crockpot and frozen, doubled it in a 9x13, and put sour cream, salsa, lime juice, and cilantro out as possible toppings.

Just made a brunch of this wonderful recipe...everyone loved it. There were a few changes to "Hispanic" it up a bit for a friend: used enchilada sauce instead of tomatoes, added chopped garlic with the onion, and topped it with grated Cotija cheese. Muy sabroso!

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